Cream butter (or margarine) and Crisco with sugar. Add egg and vanilla. Combine dry ingredients and add to creamed mixture. Mix very well until light and fluffy.

Roll into small hickory nut sized balls or use a metal one-inch scoop, and drop dough from this utensil onto ungreased baking sheet. Press down with fork dipped in sugar if you wish. Bake at 350 degrees for 10-12 minutes. Allow cookies to cool on cookie sheet for three minutes before removing with a thin metal spatula. For best results, use an air-bake cookie sheet. Makes 50-60 small cookies.